亲水胶体对鲜湿米线老化延缓及结构影响

Effect of hydrophilic colloid on aging retardation and structure of fresh wet rice noodles

为推动鲜湿米线产业化的长期快速发展,研究亲水胶体对鲜湿米线长期保质过程中延缓老化的效果,采用单因素试验研究亲水胶体黄原胶、羧甲基纤维素钠、刺槐豆胶对鲜湿米线延缓老化的效果,结合响应面设计优化亲水胶体的最优复配比例。结果显示:亲水胶体对延缓鲜湿米线老化有明显的效果,最适比例(以原料质量计)为黄原胶0.31%、羧甲基纤维素钠0.48%、刺槐豆胶0.16%。通过验证得到鲜湿米线常温保藏30d后,平均硬度为98.2gf,断条率3.45%,弹性1.05,回复性0.81,感官评分93.1。表明通过响应面实验优化获得的亲水胶体对鲜湿米线延缓老化效果方案基本准确可靠,以期为鲜湿米线产业化生产提供实践指导。

In order to promote the long-term and rapid development of the industrialization of fresh and wet rice noodles,the effect of hydrophilic colloid on delaying the aging of fresh and wet rice noodles in the long-term shelflife process was studied.The effect of hydrophilic colloid xanthan gum,sodium carboxymethylcellulose and locust bean gum on delaying the aging of fresh and wet rice noodles was optimized by single factor optimization,and the compound proportion of optimal hydrophilic colloid was optimized by response surface design.The results showed that the hydrophilic colloid had an obvious effect on delaying the aging of fresh wet rice noodles.The optimum proportion was xanthan gum 0.31%,sodium carboxymethyl cellulose 0.48%and locust bean gum 0.16%.After 30 days of storage at room temperature,the average hardness of fresh and wet rice noodles was 98.2gf,the breaking rate was 3.45%,the elasticity was 1.05,the recoverability was 0.81 and the sensory score was 93.1.The results showed that the hydrophilic colloid obtained by response surface optimization is basically accurate and reliable,which could provide practical guidance for the industrialized production of fresh and wet rice noodles.